Leek, Feta, and Fennel Scones

These are lighter, airier, and healthier-tasting than traditional scones, with olive oil instead of butter and Greek yogurt instead of heavy cream. I got the inspiration from an herb, garlic, and olive oil scone recipe in The Clueless Baker by Evelyn Raab and began experimenting with different flavor combinations incorporating oil and yogurt. The flavor of leeks,…

Lavash with Sesame, Thyme, Oregano, and Sea Salt

This is my twist on a traditional West Asian flatbread, adapted from a recipe by The Spruce.  I used instant yeast and let the dough rise overnight in the fridge; the longer dough ferments, the more flavorful it becomes. I brushed the surface with egg white and topped it with a mixture of dried and…

Pear Almond Muffins

These muffins combine the flavors of marzipan and poached pears.  I cooked Bartlett pears with cinnamon, ginger, vanilla, and cloves, flavored the batter with almond extract, and added buttermilk for moisture and a hint of tanginess. Almond slices sprinkled on top give the muffins a nice crunch. There’s a lot going on, but the flavors…

Gingerbread Black and White Cookies

These are black and white cookies with a surprise twist: the cookie underneath is gingerbread, and the lemon and chocolate icings are infused with freshly grated ginger. The idea came to me after a friend and I shared a black and white cookie at a New York City bakery (the cookies are a staple item…

Apple Cinnamon Pecan Challah Rolls

These challah rolls are filled with apple butter and pecans, and sprinkled with brown sugar and cinnamon. They are  less sweet than traditional cinnamon rolls, but just as delicious.  I shared the recipe in my latest column for The Knockturnal; read more about the them here.

Chocolate Chestnut Cookies

Every holiday season, I bake Russian tea cakes, also known as Mexican wedding cookies, snowball cookies, and polvorones (a traditional Spanish Christmas cookie), and share them with friends and colleagues. Popular around the world, as the various names suggest, these crumbly, buttery shortbread cookies are filled with nuts and rolled in powdered sugar. This is…

Butternut Squash and Goat Cheese Galettes

Galettes, free-form tarts originating in France, are simple to prepare, fun to shape, and a great way to showcase seasonal ingredients. Last summer, I made a peppery crust and filled it with peaches and blue cheese. For the fall, I used the same black-pepper-infused crust recipe and created a butternut squash and goat cheese filling….

Pumpkin Chocolate Swirl Muffins

Pumpkin chocolate muffins are a Thanksgiving tradition in my family. I’ve been baking them since I was 13 years old, using a recipe my mom’s friend found on the internet, and thought it was about time to mix things up. The original recipe calls for adding chocolate chips to a buttery dough flavored with cinnamon…

Apple Butter Oatmeal Cookies

This is an autumn twist on one of my favorite cookie recipes: banana oatmeal chocolate chip, by Two Peas & Their Pod. I swapped mashed banana for apple butter, replaced chocolate with currants, and added pecans and a heaping teaspoon of cinnamon. Apple butter, a mixture of pureed apples, cinnamon, cloves, and other spices, is…

Pomegranate Squares

Studded with fresh pomegranate seeds and filled with condensed milk, these colorful bar cookies are at once tangy and sweet. They are perfect for early fall, when pomegranates first come into season. The fruit grows predominantly in India, Iran, California, and the Mediterranean region, and is used in a variety of sweet and savory dishes….

Pan de Elote

In Mexico, corn bread, called pan de elote in Spanish, has a cake-like consistency and is at once savory and sweet, prepared with whole corn kernels, condensed milk, grated cheese, and only a tiny bit of flour. I first made pan de elote when teaching a cooking class for kids, and later decided to experiment…

Concord Grape and Walnut Tart

I always look forward to late summer and early fall, when concord grapes make an appearance at farmers markets in New York City. The dark purple grapes, which are deliciously sweet yet tart and filled with crunchy seeds, originated in the town of Concord, Massachusetts. These days, they’re commonly grown around the Great Lakes and…